INGREDIENTS
1 shallot, minced
1 Fresno or jalapeno pepper, minced
4 garlic cloves, minced
1/2 cup red wine vinegar
3/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
3/4 cup olive oil, plus additional for grill pan
Salt
Freshly ground black pepper
2 pounds flank or skirt steak
RECIPE NOTES
Chimichurri is a verdant herb-forward sauce that is typically served as a lively condiment for grilled meats. The flavor combination of the vinegar, peppers and green herbs perfectly complements the flavor of meatier steaks like flank and skirt. Note that the spiciness of the sauce can be adjusted up or down depending on the heat of the chili pepper used, or simply omit the pepper from the recipe for a milder version of the sauce.
INSTRUCTIONS
Place shallots, pepper, garlic, vinegar, cilantro, parsley and oregano in a medium mixing bowl and whisk to combine. Slowly pour in 3/4 cup olive oil, whisking constantly, until incorporated. Season to taste with salt and pepper.
Heat a grill pan over medium-high heat. Brush grates lightly with olive oil. Pat meat dry with a paper towel and generously season all over with salt and pepper. When the grill pan is hot, add the steak to the pan. Grill steak for 4-5 minutes on the first side, until the steak easily releases and has grill marks. Flip over and continue grilling until desired internal temperature (145 F for medium-rare). Remove from the pan, and allow steak to rest on a cutting board for 5-10 minutes before slicing. Slice steak against the grain and serve with the chimichurri sauce.
